Ingredients:

• 250 gm cabbage, thinly sliced
• 100 gm capsicum, thinly sliced
• 200 gm carrot, thinly sliced
• 1 tsp Mustard Seeds
• 2 to 3 whole Red Chillies
• 4 to 5 Curry leaves
• 1/4 tsp black pepper powder
• 1 tbsp Lemon juice
• 2 tsp oil
• 2 tsp salt

Method:

1. Heat oil in a large kadai. Add mustard seeds, red chillies and curry leaves.
2. When the seeds splutter, add cabbage, capsicum, carrot, salt and black pepper.
3. Stir-fry over high flame till the vegetables look glossy.
4. Remove from flame and transfer the vegetables immediately onto a serving dish.
5. Add lemon juice, mix well and serve at once.

Recipe courtesy of Prachi Athale